Mastering the 17 Methods of Cookery

A Chef’s guide to better home cooking

G’day — Chef Ian here.

After nearly five decades in kitchens across Australia, here’s what I know for sure: great cooking isn’t about memorising recipes — it’s about understanding heat. Once you know what heat is doing to your food, you can cook almost anything with confidence.

So think of this as your kitchen map. When you know the method, you’ll know the move.

Dry-Heat Methods

These are your “golden edges, crispy bits, and big flavour” techniques.

1) Baking

What it is: Cooking with hot air in an oven (or air fryer).
Best for: breads, cakes, slices, pies, bakes.

Do this:

• Preheat properly (don’t skip it).
• Bake centre rack for even heat.
• Check doneness with a skewer or thermometer.

Common stuff-up: opening the oven every 5 minutes = temperature drops = longer cook time.
Chef tip: If eggs/milk are in the recipe, room temp helps texture and rise.

2) Roasting

What it is: Dry heat + a bit of fat to drive browning and flavour.
Best for: meats + veg (your Sunday hero).

Do this:

• Hot oven (usually 180–220°C).
• Don’t crowd the tray — space = colour.
• Rest meat 10–15 minutes before carving.

Chef tip: Want crackling? Dry the pork skin overnight in the fridge, start hot, then reduce.

3) Grilling / BBQ

What it is: Direct high heat — fast, bold flavour.
Best for: steaks, chicken, seafood, veg.

Do this:

• Preheat until properly hot.
• Oil the food, not the grill.
• Flip once (don’t “shuffle” it around).

Chef tip: Finish with a squeeze of lemon or a knob of butter — fat + acid = balance.

4) Sautéing

What it is: Quick cooking in a small amount of fat over medium-high heat.
Best for: stir-fries, sliced meats, seafood, veg.

Do this:

• Hot pan first, then oil.
• Cook in a single layer (batch if needed).

Chef tip: Splash in stock/wine/citrus at the end to deglaze — instant sauce from the good bits.

5) Pan-Frying

What it is: Shallow oil for a golden, crisp finish.
Best for: schnitzel, fish, fritters, rissoles.

Do this:

• Oil temp roughly 160–180°C (gentle sizzle).
• Turn once, drain on paper towel.

Chef tip: If it’s greasy, oil was too cool. If it’s burnt outside/raw inside, oil was too hot.

6) Deep-Frying

What it is: Full oil submersion for even crunch.
Best for: chips, doughnuts, tempura, crispy chicken.

Do this:

• Keep oil at 170–190°C.
• Fry in small batches.

Chef tip: Season as soon as it comes out — salt sticks best while hot.

7) Air Frying

What it is: Rapid hot air for “fried-style” crunch with minimal oil.
Best for: chips, wings, schnitzel, fish, roast veg, reheats.

Do this:

• Preheat a few minutes.
• Single layer, don’t overcrowd.
• Shake/turn halfway.

Chef tip: A light spritz of oil near the end boosts colour and crunch without greasiness.

Moist-Heat Methods

Gentle cooking in liquid or steam — great for tenderness, clarity, and clean flavour.

8) Boiling

What it is: Vigorous bubbling liquid (around 100°C).
Best for: pasta, potatoes, eggs, some veg.

Do this:

• Plenty of water.
• Salt it well (especially for pasta).

Chef tip: Don’t boil veg to death — that’s how you get grey, sad sides.

9) Simmering

What it is: Gentle bubbles, 85–95°C.
Best for: soups, curries, sauces, stocks.

Do this:

• Bring to boil, then drop to lazy bubbles.
• Skim foam if needed.

Chef tip: Simmering is the kitchen’s “slow groove” — steady heat = better texture.

10) Poaching

What it is: Low-temp liquid cooking, 70–80°C (no bubbling).
Best for: fish, chicken breast, eggs, fruit.

Do this:

• Keep it calm — boiling will toughen proteins.
• Use aromatics (citrus, bay, peppercorns).

Chef tip: Poached chicken makes killer salads and sandwiches — moist, never stringy.

11) Steaming

What it is: Cooking with steam (clean, bright, nutrient-friendly).
Best for: veg, dumplings, seafood.

Do this:

• Water mustn’t touch the food.
• Keep lid on tight.

Chef tip: Line the steamer with baking paper or cabbage leaves to stop sticking.

Combination Methods

Dry heat first for flavour, then moisture for tenderness.

12) Braising

What it is: Brown first, then slow cook in a small amount of liquid.
Best for: lamb shanks, beef cheeks, marylands, root veg.

Do this:

• Sear hard (in batches).
• Add aromatics, deglaze, return meat.
• Liquid only halfway up. Low and slow.

Chef tip: Braising is how you turn “tough cuts” into “wow cuts”.

13) Stewing

What it is: Like braising, but fully submerged in liquid.
Best for: curries, casseroles, stroganoff, chunky veg stews.

Do this:

• Gentle simmer, not a hard boil.
• Taste and adjust near the end.

Chef tip: Stew tastes better tomorrow — flavours settle overnight.

Specialty Techniques

Modern tools and precision methods that make consistency easier.

14) Sous-Vide

What it is: Vacuum-sealed food cooked in a controlled water bath.
Best for: steaks, chicken, fish, eggs.

Do this:

• Seal properly (no air pockets).
• Cook to temp, then finish with a quick sear.

Chef tip: Sous-vide isn’t “fancy” — it’s stress-free doneness. Perfect when you don’t want to overcook.

15) Smoking

What it is: Low heat + smoke for aroma and tenderness.
Best for: brisket, ribs, chicken, salmon, even veg.

Do this:

• Aim for thin blue smoke (not thick white).
• Keep lid closed — let smoke do its job.

Chef tip: Too much smoke turns bitter. A “kiss” is better than a “punch”.

16) Pressure Cooking

What it is: High-pressure cooking for speed + tenderness.
Best for: stocks, soups, stews, tougher cuts.

Do this:

• Sear first (big flavour).
• Always include enough liquid, don’t overfill.
• Natural release is great for meats.

Chef tip: Modern pressure cookers are safe and brilliant — no drama, just results.

17) Microwaving

What it is: A tool for reheating and quick jobs (not a cheat).
Best for: reheats, steaming small veg, melting, softening.

Do this:

• Medium power in short bursts.
• Stir/turn between bursts.
• Rest 1–2 minutes after heating.

Chef tip: Reheating dense foods (rice, pasta, lasagne)? Add a tiny splash of water and cover — keeps moisture.

Final thoughts from my kitchen

Whether you’re roasting a Sunday chook, simmering a stock, or reheating leftovers properly, it all comes back to one thing: how heat transforms food.

Cooking has always been about connection for me — the sizzle of a pan, the smell of a roast, and the smile when someone takes that first bite. If this guide helps you find more of that joy (and confidence) at home, then I’ve done my job.

So keep practising, keep tasting — and don’t be afraid to make a bit of a mess. That’s how great food (and great memories) are made.

Chef Ian